SLOW-ROASTED TOMATO SAUCE WITH PASTA
Instead of standing over a bubbling cauldron all day long, wondering how many dots of sauce you can collect on your apron, let the oven do all the work. You'll want to use canned tomatoes here, rather than fresh ones, because you can trust that the canned ones were picked at peak season, their flavors amplified by being preserved in a can with a little salt. By roasting them in a low oven for a few hours, you're effectively adding umami to an already umami-packed ingredient. Well, the oven is. You're not doing a thing except boiling some pasta, and eventually, marveling at how such a rich red sauce came from such humble, any-season ingredients.
Provided by Ali Slagle
Categories dinner, for two, lunch, quick, weekday, pastas, vegetables, main course, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
- Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
- Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and 1/2 cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 13 grams, Carbohydrate 100 grams, Fat 16 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 13 grams
PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY
Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
- Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
- Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams
TOMATO PASTA BAKE
Make this simple student pasta and tomato dish for a delicious, filling and budget-friendly supper. It is a great way to use up simple storecupboard ingredients.
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.
- Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
- Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.
Nutrition Facts : Calories 501 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium
CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL
One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.
Provided by Julian
Categories Main Dish Recipes Pasta
Time 51m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 21.2 g, Fiber 5.3 g, Protein 21.4 g, SaturatedFat 11.1 g, Sodium 779.8 mg, Sugar 7.8 g
BAKED PASTA WITH TOMATOES AND PARMESAN
In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
- Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
- Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.
BAKED TOMATO SAUCE WITH PASTA
I love this recipe because it's fairly quick, and surprisingly tasty. I don't remember where I found it, but it goes over very well with my family.
Provided by Fetherlan
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Choose a shallow baking dish that will hold tomatoes in a single layer.
- Cover bottom of the dish with the olive oil.
- Cut tomatoes. If using round tomatoes, cut into quarters; if using roma tomatoes, in halves.
- Dip the cut surface of each tomato piece in the olive oil, then place in the pan cut-side up.
- Combine the remaining ingredients except pasta, and sprinkle over the tomatoes.
- Bake 40 minutes. Tomatoes should be very soft when removed from the oven.
- While the tomatoes are baking, cook the pasta according to package directions and drain.
- Place pasta in bowl and pour baked tomatoes and oil over.
- Toss well to break up the tomatoes.
- Serve with extra cheese if desired, or fresh parsley for garnish.
PASTA WITH BAKED TOMATO SAUCE
Steps:
- Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil.
- Place the tomatoes cut side up in the dish.
- In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
BAKED TOMATO SAUCE
This recipe is from cooking blog Smittenkitchen.com. (The introduction is hers).It's difficult to imagine a more mundane-sounding dish than Pasta with Baked Tomato Sauce - and yet this extremely simple pasta is a breakthrough, not like any other you've ever eaten. And so good you'll make it again and again. The sauce is made from roasted cherry tomatoes, very ripe ones. These diminutive tomatoes with the big taste are then covered with a cheesey-garlicky-bread crumb mixture and set in the oven. Just before serving, you tear some basil leaves into the roasted tomato mixture and that's your sauce, right in the oven dish: add some corkscrew or butterfly pasta and you have dinner. Italian cookbook author Nancy Harmon Jenkins points out that the ony trick to this dish is using really ripe cherry tomatoes'which are easy to find all year long. If they're not available, use any red, ripe tomatoes and quarter them. From The Best American Recipes via Epicruious.com
Provided by Dona England
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F; grease a 13x9 inch glass baking dish with 2 tablespoons olive oil.
- Place the tomatoes cut side up in the dish.
- In a small bowl, combine the bread crumbs, cheeses, garlic and toss with a fork to mix well.
- Sprinkle the bread crumb mixture over the tomatoes, making sure each cut side is well covered with the crumb mixture.
- Sprinkle with sale and pepper and then the final tablespoon on olive oil.
- Bake until tomatoes are cooked through and starting to brown on top, about 20 minutes.
- Serve over your favorite pasta.
Nutrition Facts : Calories 168.4, Fat 12.2, SaturatedFat 2.4, Cholesterol 3.6, Sodium 156.8, Carbohydrate 11.6, Fiber 1.8, Sugar 3.6, Protein 4.2
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